- Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
10/07/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.scoop for the rice
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Up stairs storage area
- Basic - Cleaned and sanitized equipment or utensils not properly stored.clean pots and pans stored in the mop sink.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.unpasteurized orange juice
- Basic - Missing partition and/or door for bathroom with more than 1 toilet facility.women's bathroom
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.up stairs reach in cooler
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name.brown sugar
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above..*beef 113°F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over ready to eat product in the reach in cooler
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.on the shelf on the cook line **Corrected On-Site**
- High Priority - Use of unpasteurized orange juice products.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.dirty pots and pans stored in the sink on the cook line
- Intermediate - Hot water not provided/shut off at employee handwash sink.women's bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. All hand sinks
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. All handsinks
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2/24/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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